So, I come begging to the Chowhound community. If "offal" does not include those outer parts of the animal, then is there a culinary term that encompasses those parts of the animal that the term "offal" does not cover?

"The edible parts collectively which are cut off in preparing the carcass of an animal for food. In early use applied mainly to the entrails; later extended to include the head, tail, and internal organs such as the heart, liver, etc."

You might have a more restrictive understanding of the word. I think in this broadest sense, you could also use the term "variety meats". Maybe you could use "organ meats" for the internal organs (possibly excluding the stomach and intestines, which would be "tripe").

I don't know of a specific term just for the feet, snout, ears, tail, etc. Edible extremities? End eats?

Although the word offal today most commonly refers to the viscera and trimmings of a butchered animal, it can also denote the animal waste or byproduct of the slaughtering process; the trimmings of the animal hide or the by-products of milling used especially for livestock feeds.